Sloppy Veg-Head Joe

Sloppy Joe goes vegetarian with this healthy version of an old childhood fave.

Ingredients

1 tablespoon vegetable oil

1 red, green or yellow bell pepper, seeded and chopped

2 jalapeño chilies, seeded and finely chopped

1 red onion, chopped

2 large cloves garlic, grated or finely chopped

Two cans black beans (15 ounces each) , rinsed

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper

One can diced fire-roasted or crushed tomatoes (15 ounces each)

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

Juice of 1 lime

4 crusty rolls, split and lightly toasted

2 large dill pickles, chopped

1/3 cup chopped cilantro (a generous handful)

Preparation

In a large skillet, heat the oil, one turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6-8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.

In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls. Top with the pickles and cilantro.